La industria de la restauración

Sección 0 2 lecciones

3322.0100 Introduction to the Restaurant Industry 8 lecciones

• 3322.0101 History of the Restaurant Industry
• 3322.0102 Why Restaurants Matter
• 3322.0103 Main Types of Restaurants
• 3322.0104 New and Special Restaurant Formats
• 3322.0105 Hotel and Institutional Foodservice
• 3322.0106 Restaurant Ratings and Reviews
• 3322.0107 Current Restaurant Trends
• 3322.0108 Industry Summary

3322.0200 Labor and Organization 9 lecciones

• 3322.0201 Front-of-House and Back-of-House
• 3322.0202 Leadership Roles
• 3322.0203 The Kitchen Brigade System
• 3322.0204 Staffing Differences by Restaurant Type
• 3322.0205 Labor Scheduling
• 3322.0206 Cross-Training
• 3322.0207 Team Communication
• 3322.0208 Outsourcing and Contracts
• 3322.0210 Organizational Charts and Templates

3322.0300 Business Ownership and Management 5 lecciones

• 3322.0301 Business Types
• 3322.0302 Independent Restaurants
• 3322.0303 Franchises and Licensing
• 3322.0304 Business Venues
• 3322.0305 Investment and Funding

3322.0400 Kitchen Operations 10 lecciones

• 3322.0401 Kitchen Layouts
• 3322.0402 Food Preparation Stages
• 3322.0403 Kitchen Roles
• 3322.0405 Batch Cooking and Prep Systems
• 3322.0406 Service Station Management
• 3322.0407 Time and Pacing
• 3322.0408 Tools and Equipment
• 3322.0409 Quality and Consistency
• 3322.0410 Waste and Efficiency
• 3322.0411 Kitchen Safety

3322.0500 Service and Guest Experience 12 lecciones

• 3322.0501 Why Service Matters
• 3322.0502 Service Styles
• 3322.0503 Guest Arrival
• 3322.0504 Table Pacing
• 3322.0505 FOH Job Roles
• 3322.0506 Service by Restaurant Type
• 3322.0507 Reservations and Guest Systems
• 3322.0508 Guest Requests and Feedback
• 3322.0509 Cultural Service Differences
• 3322.0510 Order Accuracy
• 3322.0511 Payment and Checkout
• 3322.0512 Cleaning and Resetting

3322.0600 Menus 8 lecciones

• 3322.0601 What Are Menus?
• 3322.0602 Menu Types
• 3322.0603 Matching Menu to Concept
• 3322.0604 Menu Planning Factors
• 3322.0605 Pricing and Costing
• 3322.0606 Menu Analysis
• 3322.0607 Menu Efficiency
• 3322.0608 Dietary Needs

3322.0700 Ingredient Sourcing 8 lecciones

• 3322.0701 Why Sourcing Matters
• 3322.0702 Supplier Types
• 3322.0703 Building Supplier Relationships
• 3322.0704 Inventory Management
• 3322.0705 Sourcing Challenges
• 3322.0706 Order Planning
• 3322.0707 Receiving Deliveries
• 3322.0708 Controlling Sourcing Costs

3322 Introduction 1 lecciones

• 3322 Introduction